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Monday, August 20, 2007

The Konkan belt is known as much for its cuisine as it's unexplored virgin beaches. Though most of the public makes a beeline for Goa, beaches like Tarkarli and Guhagarh can leave the goan beaches far far behind. Of course, you will not find a swanky hotel at these locations serving you Daiquiri's or Pinacolada's but then the food more or less makes up for it.The konkani food is known for using ingredients that are a little less common,barring the exception of coconut and is mostly in all dishes. My love affair with Konkan food started 3 years back when I went to Kashid to spend a lazy weekend. Naturally, most of the holiday ended up being spent eating good food ...actually, good fish. Since then, I have made trips time and again to different destinations with the ulterior motive of getting good fish.Here's my take on a fish recipe:Ingredients:Fish - 300gmLemon Juice - 100 mlCoconut Milk - 200 mlKokum juice - 60 mlRed chilli powder - 10 gmShallots - 100 gmTomatoes - 100 gmRaw Mango - 1 ( grated )Garam Masala - 20 gmGinger-Garlic Paste - 20 gmBlack Pepper - coarsely ground - 10 gmSalt - To TasteOil - 100 mlMethod:1. Clean & Cut Fish. Marinate with a little salt, lemon juice and crushed black pepper.2. Mince half of the shallots finely. Skin the other half and keep whole.3. Heat Oil. Add in minced shallots and ginger-garlic paste.4. Once paste starts to turn golden, add in garam masala and red chilli powder.5. After masala is cooked, add in kokum juice and pureed tomatoes.6. Cook till gravy is done. Stir in the coconut milk. Cook for 5 more minutes.7. Add in the fish pieces and the marinade.8. add in grated mango, cook till fish is done.9. Finish with bhunaoed red chillies.10. Serve hot.